Its been a while since I got any real satisfaction from trying out a new recipe – I’ve done some baking but the recipes have either been too complicated or I haven’t been that happy with the results. Not one to give up though, I tried a new combination yesterday and it worked!!
I introduce my Jammy Muffins with Streusel – Why has no-one told me how delicious streusel is earlier? (that grammar is pants, I know but I’m too tired to care)
For the streusel:
4oz (90g) cold butter
2oz (60g) demerara sugar
1.5oz (45g) plain flour
For the muffins:
10oz (315g) plain flour
2 tsp baking powder
1.5 tsp bicarb of soda
4oz (125g) cold butter
4oz (125g) caster sugar
1 tbsp vanilla extract (or seeds from a pod)
8oz (250g) milk or cream (I used full fat)
12 tsp jam of your choice (I used raspberry)
Recipe makes 12 good sized muffins
Make the streusel first:
Mix together the butter, flour and sugar – cut through with a knife until in small lumps and stick in the freezer until the muffins are ready to go in the oven.
For the muffins:
Mix together the flour, salt, baking powder & bicarb in a large bowl.
In a mixer, blend the sugar and butter until fluffy.
Add the eggs and vanilla one at a time.
Add the milk/cream and flour alternately until just mixed.
Put 1 tbsp of cake batter into muffin cases.
Add 1 tsp of jam into each case.
Distribute the rest of the batter mixture on top of the jam.
Get the streusel out of the freezer and sprinkle over each muffin.
Bake for 16-18 minutes until golden and a knitting needle comes out clean when pierced (try to avoid going through the jammy bit! ;-))
These taste amazing when they are still warm but definitely try to eat them on the same day.